Re: What Bread Knife would you recommend?

Mon May 14, 2012 12:19 pm

I believe that a gyuto must not be used for a crusty loaf. I have damaged two of my knives to learn this lesson. The crust is one of the most hard things for a very thin Japanese knife's edge. You must definitelly use a bread (serrated) knife for this purpose. Three factors are important for choosing a bread knife: a) It must not be composed by a very hard steel (not very high HRC, 58-60 is good) in order to be tollerant (resilient) to hard staff.b) It must be long, in order to be able to use it from big bread loafs to pastry (e.g. cakes)c) It must not be very expensive because its lifetime (due to limitations of its sharpening) is much shorter to a gyuto's.

I have three good bread knives: A Shun Kaji Fusion 9", a Henckel Zwilling Miyabi 9 ½“ and a Tojiro 270mm ITK. The three factors are met by my Tojiro and this is my recommendation for you.